How to Make Polish Kiełbasa Sausage

  • 01 of 10

    Here's What You'll Need to Make Polish Kiełbasa Sausage

    Boiled Polish Sausage - Kielbasa
    Barbara Rolek

    Here is what you will need to make white Polish sausage (biała kiełbasa).

    • 14 feet hog casings (rinsed three times to get rid of the excess salt)
    • 4 pounds boneless pork shoulder (well-marbled)
    • 1/2 cup ice cold water
    • 2 cloves garlic (crushed in a press)
    • 4 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon marjoram
    Continue to 2 of 10 below.
  • 02 of 10

    Cut the Meat for Polish Kiełbasa Sausage According to Your Grinder's Instruction

    Cut meat according to your grinder's instructions
    Barbara Rolek

    Following your grinder's instructions, slice the pork into narrow strips. Then cut the strips into thirds to get large chunks.

    Continue to 3 of 10 below.
  • 03 of 10

    Coarsely Grind the Meat for Polish Kiełbasa Sausage

    Grind meat coarsely.
    Grind meat coarsely. Barbara Rolek

    Again, following your specific grinder's instructions, push the meat down the grinder chute using a wooden pestle. Don't ever put your fingers in a grinder—running or not running!

    Continue to 4 of 10 below.
  • 04 of 10

    Add Seasonings to Ground Meat for Polish Kiełbasa Sausage

    Mix seasonings with meat.
    Barbara Rolek

    In a small bowl, combine the water, garlic, salt, pepper, and marjoram until salt has dissolved. Mix together with ground meat until thoroughly combined.

    Continue to 5 of 10 below.
  • 05 of 10

    Check the Seasonings in the Polish Kiełbasa Sausage Mixture

    Make sure the sausage meat is seasoned the way you like it.
    Make sure the sausage meat is seasoned the way you like it. Barbara Rolek

    Fry a small portion of the meat mixture and taste to make sure the seasonings are just right. Remember, sausage is often eaten cold and cold foods need to be over spiced. Also realize, however, that smoking intensifies flavors. Try to achieve a nice balance.

    Continue to 6 of 10 below.
  • 06 of 10

    Slip a Casing on the Sausage Stuffer to Make Polish Kiełbasa Sausage

    Slip the casing on the sausage stuffer
    Barbara Rolek

    Knot one end of a casing. Lightly coat the stuffer tube with nonstick cooking spray. Slip the unknotted end of the casing on the tube and push up until you are nearly at the end of the knot.

    Continue to 7 of 10 below.
  • 07 of 10

    Place the Ground Meat in the Hopper to Make Polish Kiełbasa Sausage

    Fill the hopper with meat
    Barbara Rolek

    Fill the hopper with the ground meat and push it through with the wooden pestle in batches.

    Continue to 8 of 10 below.
  • 08 of 10

    Begin to Extrude the Meat for Polish Kiełbasa Sausage

    Begin extruding the sausage
    Barbara Rolek

    Following your manufacturer's speed setting recommendation, begin to force the meat into the hopper with one hand, while using the other hand to control the thickness of the link.

    Continue to 9 of 10 below.
  • 09 of 10

    Boil Polish Kiełbasa Sausage

    Boil sausage
    Barbara Rolek

    Place the sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 30 to 45 minutes.

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  • 10 of 10

    Enjoy Polish Kiełbasa Sausage Boiled, Browned or Smoked

    Polish sausage
    Smacznego! - Bon Appetit!. Barbara Rolek

    After the sausage is boiled, it can be browned in a skillet that has been coated with nonstick cooking spray or in a casserole or other heatproof dish in the oven with 1/4 inch of water.

    If you would like to grill or smoke your sausage, you don't need to boil it first.